We have an increasing number of customers with gluten intolerances, so this was created for them as an alternative to quiche. Any number of fillings can be used here, but the smoked haddock combined with delicate spring onion and potato makes for a rich, filling meal in a slice.

Ingredients

Quantity

Ingredient

3 teaspoons

olive oil

1

white onion, finely diced

1

garlic clove, crushed

3

boiled, unpeeled floury potatoes, roughly diced

300g

smoked haddock, cut into 1 cm cubes

50g

frozen peas, rinsed

20g

bunch of fresh dill, finely chopped

10

large eggs

100ml

double cream

salt

freshly ground black pepper

2

spring onions, finely sliced

Method

Preheat the oven to 160°c.

Heat 2 teaspoons of the oil in a frying pan on a medium heat then add the onion and garlic and cook until soft. Add the potatoes, haddock, peas and dill. Cook for 5 minutes, stirring occasionally, ensuring the haddock remains intact. Leave to cool.

Whisk the eggs and cream together in a large bowl and season with salt and pepper. Add the cooled fish mixture to the eggs and cream, stirring gently to avoid breaking up the haddock too much.

In a wide, ovenproof, non-stick frying pan heat the remaining oil, pour in the egg and fish mixture, then scatter over the sliced spring onions. Cook on a low heat for 5 minutes, then transfer to the oven for 20 minutes, or until the eggs are just cooked.

Allow to cool for 15 minutes before removing from the pan. Then slice and serve warm.